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Chicken and Fruit Stew
(Tapado de Pollo)

Recipe Ingredients


  1. In a plastic bag, combine flour and pepper. Add chicken, a few pieces at a time; shake to coat.
  2. In a large kettle or Dutch oven, brown chicken in oil; pour off fat. Add onion and jicama.
  3. In a medium bowl, combine reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer for 35 minutes.
  4. Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer for 10 minutes.
  5. Remove peel from banana before serving.
  6. Refrigerate leftovers.


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